The flavor of this recipe was absolutely delicious, with a tart pucker from all the lemon and capers that's balanced by a last-minute addition of butter and the fresh brightness of parsley. The shallots get melty as they cook down, making for a sauce that's perfect on its own with the angel hair and even better when you add the chicken. —The Editors

Cut one lemon in half lengthwise. Trim the ends from one half and cut across into thin slices about 1/8 inch thick; set aside. Juice the remaining half and whole lemon to obtain about 1/4 cup juice; set aside.

Season both sides of the chicken breasts generously with salt and pepper. Place flour into a shallow dish or pan. Coat each breast with flour, and shake to remove excess.

Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet over medium-high heat until hot, about 2 minutes. Cook half the batch in the skillet without moving them until lightly browned on the first side, 2 to 2 1/2 minutes. Turn and cook until the second side is lightly browned, 2 to 2 1/2 minutes longer. Transfer to a plate kept warm in the oven, or cover with aluminum foil. Add the remaining 2 tablespoons of oil to the skillet and heat until shimmering. Add remaining chicken pieces and repeat. Add cooked chicken to previous batch and keep warm in 200 degree oven.

Using the pan in which you cooked the chicken, sauté the shallots in the oil and browned bits remaining in the pan. Once shallots become translucent, add the chicken broth and lemon slices. Allow to cook until lemon slices are well-softened.

Add the capers and lemon juice, and allow to reduce to concentrate flavors. Remove pan from heat and swirl in the butter until it melts and thickens the sauce. Swirl in the parsley. Spoon over chicken and serve immediately over a bed of couscous or angel hair pasta.

This was delicious. I scaled it down for 2, using one large chicken breast sliced horizontally in half to give two servings (rather than pounding it) and I cooked the chicken over medium heat to avoid scorching the flour left behind in the pan. The sauce was amazing - tart, tangy, rich and amazingly buttery for such a small amount of butter (only 1 tbsp for the 2 servings I made). Definitely a keeper!

We made this last night and it was so good that everyone was silent for the first five minutes! Then, the next five minutes they talked about "the sauce." Thank you Linda for this speedy and scrumptious crowd pleaser.

Excellent recipe! Made this the other night for the first time when we were in a bit of a rush to go to something. Had a friend join us last minute, and the 3 of us really enjoyed it. Really easy for a mid-week meal, healthy, and so delicious.

This would definitely not be enough sauce for 6 portions - we doubled it and it still didn't quite seem like enough. If you double it, you may want to wait until the sauce has reduced some to add the lemon slices - they made our sauce too bitter, and I think that's because we had to cook it down longer.

I loved this recipe! It was so easy and delicious. I added two tomatoes and some garlic, which I cooked in with the shallots before adding the chicken broth. So good! If you're cooking a whole box of pasta, you might want to double up on the sauce.

I want the recipe for Classic chicken Piccata and tried to print it where it<br />said print this recipe and all I got was the picture and no recipe.<br />[email protected] is my email address. Please send it to me. Thanks.